Hi, friends!
My name is Lizanne. I am a friend of Ashley’s and am doing a guest post for her. I normally write over at It’s the Blawg, Y’all!
My name is Lizanne. I am a friend of Ashley’s and am doing a guest post for her. I normally write over at It’s the Blawg, Y’all!
In keeping with Ashley’s “Back to Basics” cooking, this past week, I tried my hand at canning and made Ina’s strawberry jam.
It was really easy and fun. You should try it, too!
Ina’s recipe is for jam that is not meant to be canned. The non-canned version will last about two weeks in the refrigerator. If you DO however choose to can some jars to “put up” for later, there are directions here for that as well.*
Ingredients
3 pints of fresh strawberries- diced
3 cups of sugar
1 granny smith apple- peeled, cored, and small diced
1/2 cup fresh blueberries
1 2-jar packet of pectin*
Stock pot
Canning equipment*
3 pints of fresh strawberries- diced
3 cups of sugar
1 granny smith apple- peeled, cored, and small diced
1/2 cup fresh blueberries
1 2-jar packet of pectin*
Stock pot
Canning equipment*
Directions
Put 3 pint-sized mason jars in a boiling water bath on the stove. In another pot, put lids and rings in hot, but not boiling, water*
Mix the strawberries and sugar and place them in a separate pot
Bring the strawberries and sugar to a boil on medium-high heat, stirring often
Add the apple and blueberries,
Pour the pectin in with about 10 minutes to go*
Turn the burner off and pour mixture into jars or container
If not canning, jam will keep in the refrigerator for two weeks! You’re done!
*Put lids and rings on jars with mixture, and place back into the boiling water for 30 minutes.
Place jars on counter and let cool overnight.
Check in the morning that the lid is tight/circle on top doesn’t move up and down.
If the lid does move up and down, put the jars back in boiling water for 30 more minutes to set and seal them safely.
I really enjoyed making this jam and giving to my friends. I hope you enjoy making it, too!
Love-
Lizanne
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